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Burgers, Sandwiches & Pizza

Out West’s Grilled Patty Melt

April 14, 2021 by Tamara Giebel Leave a Comment

Is it lunch time yet? Out West’s Grilled Patty Melt is smothered in caramelized onions and mushrooms, then topped with Tillamook sharp white cheddar cheese and served between two Seattle sourdough sandwich rounds.

Beef grilled patty melt

What makes Out West’s Grilled Patty Melt a patty melt and not a burger?

Well, I’m glad you asked. This grilled patty melt skip the bun and use use a good quality bread. Usually rye, but I’m loving Seattle Sourdough Baking Company’s Sourdough Sandwich Rounds. They crisp up really nicely and are the perfect shape for a patty. This ground beef patty gets seasoned a little more than your burger. Onion and garlic powder add a depth of flavor that goes perfectly with grilled onions and mushrooms. And you definitely need a good melting cheese. I can’t think of a better choice than our local Tillamook Sharp White Cheddar to really highlight the onion and mushrooms. It’s got the perfect melt to give you a nice melty drip down the side of the patty and that sharp cheddar tanginess to brighten everything up. A N D finally, that special sauce, which most of us know by now is a blend of mayonnaise, ketchup and sweet relish.


Out West’s Grilled Patty Melt

Ingredients

  • Ground Beef – Opt for more fat when looking for ground beef, such as 80/20.
  • Sourdough Rounds – Seattle Sourdough Baking Company makes perfect sourdough rounds and they are sold at most major grocery stores.
  • Sharp White Cheddar Cheese – Tillamook is local to our area and makes the perfect tangy sharp white cheddar.
  • Onion – Sweet yellow onion, such as Walla Walla or Vidalia.
  • Mushrooms – Choose from cremini, baby bella or button mushrooms for the classic taste.
  • Micro Greens – Farm fresh micro greens replace lettuce for a subtle fresh vibe.
  • Pantry Staples – Worcestershire, mayonnaise, ketchup, sweet relish, onion powder, garlic powder, butter, salt, pepper and cooking oil.
Print

Out West’s Grilled Patty Melt

This seasoned beef patty gets grilled, smothered in caramelized onions and mushrooms, then topped with melty sharp white cheddar cheese and served between two sourdough sandwich rounds
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Diner Classic, Grilled Sandwich, Patty melt
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Grilled Patty

  • 1 lb ground beef
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 drops Worcestershire sauce (about 3 drops per patty)
  • 2 tsp vegetable oil

Other Items

  • 4 sourdough sandwich rounds toasted in toaster
  • 1/2 cup micro greens (found in produce usually next to sprouts)
  • 8 large Tillamook sharp white cheddar cheese slices

Special Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tbsp sweet relish

Onions and Mushrooms

  • 1 medium sweet yellow onion thinly sliced in rounds
  • 2 cups mushrooms (button, baby bella, cremini) sliced
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 1/4 tsp Worcestershire sauce

Instructions

Grilled Patty

  • Fire up the grill. I prefer charcoal. If using charcoal, make sure to wait until coals are completely grey.
  • Form ground beef into 4 round patties. Using thumb, press in the middle to make an indentation so edges are a little bigger. This helps in cooking evenly.
  • In a small bowl, mix together onion powder, garlic powder, salt and pepper. Season each side of each patty. Drizzle each side of each patty with vegetable oil.
  • Grill patties making sure to get a nice browned crust on each side. After you have flipped to grill second side of patty, add 1/4 of the onion/mushroom mixture on each patty and top with 2 slices of sharp white cheddar cheese. Cover and cook until cheese is melted.
  • Serve on toasted sourdough sandwich rounds that have been smeared with special sauce and top with 1/4 of the micro greens.

Special Sauce

  • Blend all ingredients together until smooth.

Onions and Mushrooms

  • heat a large saute pan over medium high heat. Add oil and half of the butter. Add onion rings and cook, stirring frequently until softened. Add mushrooms and stir together. Add remaining butter. Cook for about 5 minutes or until nice and caramelized.

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Try These Delicious Burgers

  • Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
    White Cheddar Bacon Mushroom Burger
  • Bacon blue cheese burger
    Tangled Up & Blue Burger
  • Ahhh, the sexy Poblano Burger.  The perfect addition to your Memorial Day BBQ. Inspired by flavors of the Southwest, this burger is topped in a luscious green chile queso layered with thick cut smokey bacon, fire roasted poblano peppers and pickled red onions.
    Poblano Burger

Filed Under: Burgers, Sandwiches & Pizza Tagged With: diner classic, lunch, patty melt, Seattle Sourdough, Tillamook cheese

Campfire Recipes & Tips

July 3, 2020 by Tamara Giebel 2 Comments

Step up your camping game with these easy to make gourmet-ish Campfire Recipes & Tips perfect for your weekend getaway in the woods.

Make ahead Muffuletta sandwich
Make ahead Muffuletta sandwich with layers of meat and pickled vegetables

Make Ahead Food

TIP # 1 Prep Your Food Before You Leave

Want a stress free camping trip? Make what you can before you leave, like this Muffuletta Sandwich, which is better the next day anyways. Crusty French bread layered with thin sliced ham, Italian dry salami, smokey provolone cheese, roasted red peppers, pepperoncini and green olive tapenade gets wrapped up tight overnight for the perfect camp sandwich.

Print Pin
5 from 2 votes

Muffuletta Sandwich

Make ahead sandwich layered with meats, cheese, olive tapenade, roasted red peppers and sliced pepperoncini
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Camping Recipes, Make Ahead Sandwich
Prep Time 10 minutes
Servings 4

Ingredients

  • 1 large loaf Crusty French bread split
  • 6-8 tbsp Green olive tapenade
  • 1/4 lb Provolone cheese with natural smoke flavor
  • 1/4 lb Good deli ham thin sliced
  • 1/4 lb Italian dry salami thin sliced
  • 6-8 Jarred roasted red peppers in oil
  • 6-8 Pepperoncini thin sliced

Instructions

  • Scoop out part of the inside of French bread halves and discard.
  • Spread green olive tapenade on each French bread half.
  • Place a layer of deli ham, a layer of provolone cheese and a layer of Italian dry salami on each French bread half.
  • Place roasted red peppers and pepperoncini on one French bread half and cover with other French bread half to complete the sandwich.
  • Wrap tightly in Saran wrap,then in Ziplock and place in cooler at least over night or until ready to eat up to 3 days.

Bring Fresh Vegetables

TIP # 2 Pick Up Some Fresh Vegetables & Fruits Along The Way

You’re driving down that perfect country road, passing local farm stands, so why not pick up some fresh vegetables and fruits to add to your meal plan. You can transform any standard campfire meal with the addition of some fresh seasonal finds from the locals. Steamed Asparagus with Charred Lemon & Bacon is a quick campfire side that looks and feels gourmet.

  • Place asparagus in cast iron pan and cover with water.
  • Steam over fire until just tender.
  • While steaming, cook bacon in another pan and place cut lemons on edge of pan to sear in bacon grease.
  • Drain water from asparagus, add bacon and squeeze of lemon.
Steamed asparagus with bacon and charred lemon
Steamed Asparagus with Bacon and Charred Lemon

Bacon, bacon, BACON

TIP # 3 Bacon Doubles as Grease for Cooking Your Food

We all know that bacon makes everything better, right? I like to use bacon grease to cook my campfire meals. It not only saves room from not having to pack butter or oil, but adds a lot of flavor to your food. And if you freeze your packs of bacon before you head out on your getaway, they also double as ice packs in the cooler. It’s really a WIN WIN situation.

You see that Ziplock bag floating in the hot campfire water? That’s the easiest, no-mess way of cooking scrambled eggs while camping.

  • Before you head out, just crack your eggs in Ziplock bags, add a dash of cream and place in your cooler.
  • Keep it to about 6 eggs per large Ziplock bag for evenness of cooking.
  • When you’re ready to make breakfast, bring a pot of water to a low boil and drop in the Ziplock bag.
  • Make sure the bag doesn’t touch the edge of the hot pot by placing a rubber band around the top and cinching together.
Ziplock campfire scrambled eggs
Scrambled Eggs, Smokey Bacon and Baby Potatoes with Tortillas

Let Your Drinks do the Work

TIP # 4 Bring Boxed Wine to Use In Your Cooking

Boxed wine has come a long way. I always take a box of red wine with me on camping trips. Not only is it good for drinking, but it works well as a marinade for beef like these Beef Short Ribs with Rosemary & Cherry.

And…Remember that farm stand you stopped at on the way? I hope you grabbed some cherries because they pair perfectly with red wine.

  • Pop a few cherries in a Ziplock with your beef short ribs
  • Add a plash to 1/2 cup boxed red wine
  • Got leftover BBQ sauce packets from the drive thru? Throw those in the Ziplock too or hot sauce packets from Taco Bell
  • A little salt and pepper, then let it all sit while you make the fire.
Cherry, red wine and rosemary short ribs
Rainier Cherry, Red Wine & Rosemary Beef Short Ribs

Use Magnesium to start your fire

A fun and easy way to start a fire is by using magnesium. This little block is very powerful and heats to 4000 degrees F. making it a very quick way to start a fire without a lot of effort. All it takes is a block of magnesium and a pocket knife.

Shaved magnesium to start your campfire
  • Layer campfire wood either alternating cross ways or teepee style
  • Use small pieces of kindling to ensure the fire will catch
  • Layer in a few pieces of paper
  • Shave off some magnesium onto the paper
  • Ignite using a spark tool or lighter
Use magnesium to light your campfire

Filed Under: Beef, Breakfast, Burgers, Sandwiches & Pizza, Camping Recipes Tagged With: Camping Recipes, Mufuletta, Mufuletta Sandwich

Hot Chicken Sandwich with Jalapeno Buttermilk Sauce

May 23, 2020 by Tamara Giebel Leave a Comment

Crispy, Hot Chicken Sandwich with Jalapeno Buttermilk Sauce is a spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango.

Hello….. Summer Sandwiches

My hot chicken sandwich  just got an ooey gooey upgrade. You’re  going to need to break out the stack of napkins on this baby.

It starts with a spicy buttermilk soak, gets double dredged in spicy flour and fried to golden perfection. Then drizzled in the most amazing spicy Cajun honey and topped with creamy jalapeño buttermilk, fresh mango and cilantro. Its the perfect mouthful of heaven.

I found thin sliced chicken breasts at my local grocery. If you can’t find thin sliced, just grab regular chicken breasts and slice thin at home. Lay one chicken breast flat on the cutting board, place the palm of your hand over the top and press down firmly while slicing through lengthwise with a very sharp knife.

**The key to this is to continue pressing firmly with a very flat hand.

Jalapeno Buttermilk Dressing

This creamy dressing is so easy to make with rich buttermilk, mayonnaise, sour cream, cilantro and a whole jalapeño whirled in the blender.

Save the leftover dressing in a Mason jar in the refrigerator for up to 3 days. Jalapeno Buttermilk Dressing is a great addition to your classic taco salad, just drizzle over the top for an added creamy zest. And if you love it over your taco salad, you will definitely want to try it in your burrito.

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Hot Chicken Sandwich with Jalapeno Buttermilk & Fresh Mango

Crispy, spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Chicken
Keyword Hot Chicken Sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4

Ingredients

Chicken

  • 4 chicken breasts, thin sliced
  • 3/4 cup buttermilk
  • 1 tbsp Cajun seasoning such as Zatarains
  • 2 large eggs whisked
  • 3 cups flour
  • 1/3 cup Cajun seasoning such as Zatarains

Spicy Honey Drizzle

  • 3/4 cup honey warmed
  • 3 tsp Tabasco hot sauce
  • 1 tsp Cajun seasoning such as Zatarains

Jalapeno Buttermilk Dressing

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jalapeno whole with seeds
  • 1/4 cup fresh cilantro

Fresh Mango

  • 1 mango peeled, sliced
  • 1/2 lime juiced
  • 1 tsp cilantro

Other Ingredients

  • 2-4 cups vegetable oil for frying
  • 1 tbsp Cajun seasoning
  • 4 Brioche hamburger buns
  • 1 handful cilantro for garnish

Instructions

Chicken

  • Combine 3/4 cup buttermilk, 1 tbsp Cajun seasoning and 2 blended eggs in a large dish. Soak chicken breasts in mixture while you prepare Spicy Honey Drizzle and Jalapeno Buttermilk Dressing.
  • In a large Ziplock bag, combine 3 cups flour and 1/3 cup Cajun seasoning.
  • Place chicken breast, one at a time, in Ziplock bag and shake it up. Remove from Ziplock bag and place back in buttermilk mixture. Then one more time in the Ziplock bag until all chicken breasts have been double coated.
  • Heat vegetable oil in a large , wide rimmed pan, to about 350 degrees. I set my stove top to medium – medium high. You want enough oil to nearly cover the chicken. This is not deep frying, but rather pan frying.
  • Fry chicken breast, turning as each side browns, until fully cooked through. Times will vary depending on thickness of chicken breasts. Internal temp should read 165 degrees.
  • Remove chicken to wire rack and season with more Cajun seasoning right away.
  • Assemble Hot Chicken Sandwiches: Place a spoonful of Jalapeno Buttermilk Dressing on bottom bun, then fried chicken breast, then Spicy Honey Drizzle, then Jalapeno Buttermilk Dressing and finish with sliced mango, cilantro and the top bun.

Spicy Honey Drizzle

  • Combine warmed honey, Tabasco and Cajun seasoning.

Jalapeno Buttermilk Dressing

  • Place buttermilk, mayonnaise, sour cream, jalapeno and cilantro in a blender and pulse until smooth and creamy.

Sliced Mango

  • Toss sliced mango with lime juice and cilantro.

Similar Recipes:

  • Fried Chicken Sandwich with Poblano Cream Sauce
  • Poblano Burger
  • Chipotle Shredded Beef Torta

Filed Under: Burgers, Sandwiches & Pizza, Chicken Tagged With: Hot Chicken Sandwich, Spicy Chicken

Chipotle Shredded Beef Torta

November 13, 2019 by Tamara Giebel Leave a Comment

Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Sweet & sticky sauce drenched bolillo buns are the base for Chipotle Shredded Beef Tortas. I’m pretty sure I could be totally satisfied with just that, but piled high with shredded beef that’s been simmering away for hours? Yes, please! This is one of those sandwiches that is going to drip down your arm. Yes, it’s messy..but man-oh-man is it good.

Top these babies with fresh cilantro and crunchy radish or your favorite toppings. Maybe some sliced avocado, a smear of refried beans or, for an extra lux bite, some melted cheese. It would be SUPER FUN to have a topping bar at your next football party and guests can make it their own. Scroll down for ideas on what to serve along side these Chipotle Shredded Beef Tortas at your next party.

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Chipotle Shredded Beef Torta

Tender, slow cooked shredded beef piled high on a sauce drenched bolillo bun with crispy fried onion, thinly sliced radish and fresh cilantro.
Course Main Course
Cuisine Beef, Burgers, Sandwiches, Pizza, Mexican
Keyword sandwich, sliders, Slow Cooker
Prep Time 15 minutes
Cook Time 3 hours
Servings 8

Ingredients

Spice Rub

  • 1 tbsp chipotle powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground thyme

Shredded Beef

  • 1 tbsp lard or vegetable oil
  • 3 lb beef chuck roast
  • 1/2 yellow onion rough chopped
  • 1 carrot rough chopped
  • 1 celery stalk rough chopped
  • 1 can beer I used Coors light

Sweet & Spicy Sauce

  • 2 cups broth from cooking beef chuck roast
  • 2 chipotle peppers from chipotle in adobo sauce can
  • 1/4 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp butter
  • 1 tbsp cream

Crispy Fried Onions

  • 1/2 yellow onion thinly sliced
  • 1 1/2 – 2 cups milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • 2 cups vegetable oil for frying
  • 1 tbsp Tanjin Mexican seasoning

Other Ingredients

  • 8 small Bolillo buns or crusty slider buns toasted
  • 1 handful cilantro rough chopped
  • 1 bunch radish thinly sliced

Instructions

  • Combine spicy rub ingredients and rub all over beef chuck roast.
  • Heat lard in a large cast iron dutch oven over medium high heat. Sear beef chuck roast on all sides until nice and browned.
  • Add onion, carrot, celery and beer. Liquid should come just to the top of the roast.
  • Reduce heat to low and simmer for about 3 hours or until fork tender.
  • Remove beef chuck roast from dutch oven and shred. Reserve 2 cups of the cooking liquid for the sweet & spicy sauce.
  • Assemble tortas: Dip each toasted bolillo bun in sauce, pile high with shredded beef, cripsy fried onions, more sauce, cilantro and radish.

Sweet & Spicy Sauce

  • In a small sauce pan combine cooking liquid, chipotles, ketchup and apple cider vinegar. Blend with an immersion blender (or transfer to blender and blend). Simmer over medium heat until reduced by half. Remove from heat and add butter and cream.

Crispy Fried Onions

  • Place onions in a small bowl. Cover with milk and vinegar. Let sit for at least 20 minutes.
  • Remove onions from milk mixture and coat in flour.
  • Fry in oil over medium high heat until crispy. Drain on paper towels or wire rack.

Serve it Up With:

  • Smokey chipotle cream cheese filled sweet peppers wrapped in bacon
  • Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime
  • Chipotle Cream Cheese Bacon Poppers
  • Mango Chili Lime Cake

Filed Under: Beef, Burgers, Sandwiches & Pizza, Pantry Meals Tagged With: beef sliders, Pantry Meal, Pulled beef

Beecher’s White Cheddar Mushroom Bacon Burger

June 28, 2019 by Tamara Giebel Leave a Comment

Local to Seattle, Beecher’s white cheddar is the perfect pairing for this mushroom bacon burger with spicy arugula and creamy garlic aioli. This burger stacks high and is the ultimate in gourmet burgers, try it at your next BBQ, but you better make extra!

Beecher’s Handmade Cheese

Have you been to the Beecher’s Handmade Cheese store at Pike Place Market? You may have passed it located on the corner of Pike and Pine right across the street from Pike Place Market. Here you can watch the cheese making process in action and pick up some of my favorite cheese.

Check Them Out Here:

Beecher’s Handmade Cheese

I love the combination of sharp, tangy white cheddar with spicy arugula. Mushrooms just make it even better because they are sauteed with onions that become nice and caramelized with just a splash of balsamic, Worcestershire and thyme for that savory goodness. And then, one step further we have garlic aioli. Really it’s just a spruced up mayonnaise, but it adds the flavor that seals the deal on this gourmet burger.

Let’s Talk About Beef:

I always use GROUND SIRLOIN or GROUND CHUCK for my burgers. Why? Because it has the perfect fat ratio so your burger won’t be dry like a hockey puck. Ground chuck has the most fat, making for a super delicious burger.

More Recipes Like This:

  • Poblano Burger
  • Grilled Patty Melt
  • Smoky Cheddar Bacon Burger
Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
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Beecher’s White Cheddar, Mushroom, Bacon Burger with Arugula and Garlic Aioli

Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword beecher’s cheese, burgers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 small sesame seed buns
  • 4 ¼ pound sirloin beef patties S & P and drizzle olive oil
  • 4 slices bacon cooked
  • 8 slices Beecher’s Flagship cheese
  • 1 cup arugula

Mushrooms:

  • 6 oz crimini mushrooms sliced
  • 1 garlic clove diced
  • 1 small yellow onion frenched (sliced in half then slivered)
  • 1 tbsp olive oil
  • ½ tsp worcestershire sauce
  • ½ tsp balsamic vinegar
  • 1 pinch dried thyme or fresh
  • 1 tbsp butter

Garlic Aioli:

  • ½ cup mayonnaise
  • 1 clove garlic minced or pressed fine
  • ½ lemon squeezed
  • S & P cracked black pepper is best

Instructions

  • Heat grill
  • In a small saute pan over medium heat cook onion in olive oil until cooked about half way
  • Add mushrooms and garlic, saute until softened
  • Add worcestershire, balsamic and thyme, blend together
  • Add butter and toss. Move over to one side of pan, turn off heat and add arugula to empty side of pan to just barely wilt.
  • Grill burgers and add Beecher’s cheese after flipping
  • In a small bowl blend together garlic aioli ingredients and set aside
  • Assemble burgers: garlic aioli on each bun, burger,bacon, mushrooms, arugula

Filed Under: Burgers, Sandwiches & Pizza Tagged With: Picnic, Summer Burgers

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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https://wildalaskancompany.com/blog/summer-rockfish-recipes

OUT WEST: FOODS IN SEASON

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

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Grapefruit / Orange

Vegetables:

Brussel Sprout / Kale / Cabbage

Broccolli / Cauliflower / Potato

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Sage / Rosemary/ Curry Leaf

Thyme / Oregano/ Horseradish

Seafood:

King Crab / Herring

Pacific Cod / Dungeness Crab

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